For the best Baked Trout you will ever enjoy you must first know how to clean trout. Once it is cleaned you may wish to fillet your trout before baking. To know how to fillet a trout check out our pages. You can do a regular trout fillet or butterfly fillet, whichever you prefer.

Optional: Cut trout fillets into 6 oz pieces no thicker than 1 inch (if thicker, simply cut in half length wise) You may use the whole fish if it is less than 10 oz.

Juice the lemon

Mix together one tablespoon of melted butter and one tablespoon of the lemon juice

Pre heat the oven to 350 F

Use a large enough piece of tin foil to cover the bottom of the baking dish with enough left over to fold over the trout to make a tent.

Place trout fillets in the pan with the thinnest part in the center of the pan (this ensures even baking through the entire fillet)

Pour the butter and lemon juice mixture over the top of the fish

sprinkle 1 tsp of dill weed across the fillets

Note: If using a whole trout, pour the lemon butter mixture in the middle of the fish and sprinkle with dill weed and close fish

Bring the sides of the tin foil together and roll down to make a seam, but do not press down on to trout fillets. (This will make a tent so the baked trout will steam itself as it bakes).

Bake trout for 20 to 25 minutes. (Do not bake longer than necessary or else your trout will have a fishy taste and a rubbery texture)

To test for doneness, open foil tent very carefully (to avoid a steam burn) and use a fork to check the middle of the baked trout. It is done when it is no longer translucent in the middle of the fillet.

Your trout fillets are now done baking. Remove the fish as soon as it is done and place on serving platter. Enjoy your freshly baked trout!